Cider Glazed Pork Tenderloin Food

APPLE CIDER GLAZED PORK TENDERLOIN

Steps:

• Mix the Marinade ingredients in a bowl.
• Place Marinade and pork in a large ziplock bag and marinate in the refrigerator overnight, up to 24 hours.

CIDER-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.

CIDER-ROASTED PORK TENDERLOINS

Steps:

• Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
• Preheat the oven to 450 degrees.
• Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.

APPLE CIDER-GLAZED PORK TENDERLOIN

Steps:

• Combine the first 7 ingredients; rub evenly over pork.
• Place pork in a dish; cover and chill 1 hour.
• Combine cider, cloves, and bay leaves in a large skillet; bring to a boil over med-high heat.
• Cook until reduced to 1 ½ cups (about 10 minutes).
• Add broth; bring to a boil; add pork, cover, and simmer 20 minutes or until done.
• Remove pork from pan; bring cooking liquid to a boil.
• Cover and reduce to ¾ cup (about 8 minutes).
• Strain cooking liquid through a fine sieve into a bowl, discard solids.
• Spoon sauce over pork; cut pork into thin slices.

ROAST PORK LOIN WITH CIDER GLAZE

Steps:

• Place pork in a roasting pan.
• In a small bowl, combine the remaining ingredients, except for the Pup's Monadnock Harvest Hard Cider.
• Rub the mixture over the pork, cover, and marinate for at least 30 minutes.
• Pour off and reserve the marinade.
• Add the Pup's Monadnock Harvest Hard Cider to the pan, place in a preheated 475°F oven, and roast for 20 minutes.
• Reduce the oven temperature to 350°F and roast an additional 30 minutes or so, basting occasionally with the marinade mixture, until a meat thermometer registers 150°F.
• Remove from the oven and let rest 10 minutes.
• Deglaze the pan over medium heat with 1/4 cup water combined with 1/4 cup Marquis de Saint-Loup Pommeau, scraping up any bits, and stirring until it is slightly reduced.
• Slice pork, drizzle with the reduction, and serve.

PORK TENDERLOIN WITH CIDER GLAZE

Steps:

• Put onion, raisins, thyme, cloves, cider and wine into a large ziplock.
• Rinse pork, pat dry and add to bag with marinade. Chill at least 4 hours, turning occasionally.
• Preheat oven to 375°F.
• Remove pork from marinade, reserving marinade. Sprinkle with 1/2 tsp each salt and pepper. Heat oil in large ovenproof skillet over medium high heat and brown pork on all sides. Remove pork to a plate and add butter to skillet. Add apples and saute 2 minutes. Stir in reserved marinade. Bring to a boil and boil for 2 minutes. Return pork to skillet.
• Bake at 375 F for 25 minutes (or until internal temperature is 155 F), basting occasionally. Remove pork from skillet and let stand under aluminum foil for 5 minutes before slicing to serve. Season glaze in skillet with remaining salt and pepper.
• Serve sliced pork with apples and glaze.